Savory Pancakes How Maple Bacon Elevates Breakfast
Fluffy buttermilk pancakes infused with dark brown sugar and maple syrup, loaded with crispy maple bacon bits for a delightful savory-sweet breakfast treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound Maple Bacon cooked until crisp
- 3 cups all purpose flour *see note
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 0.25 cup dark brown sugar
- 0.25 cup maple syrup plus more for serving
- 3 large eggs
- 1.5 cups milk 2% or whole
- 1 teaspoon vanilla extract
- 0.33 cup canola oil
- Butter to fry and serve
Instructions
Preparation Steps
- Dice up the cooked maple bacon and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and brown sugar.
- In a medium bowl, whisk together maple syrup, eggs, milk, vanilla extract, and canola oil.
- Add the wet ingredients into the dry ingredients and whisk until smooth.
- Reserve 1/4 cup of the diced bacon to garnish the cooked pancakes, then stir the remaining bacon into the batter.
- Melt a tablespoon of butter on a large skillet or griddle over low heat. Pour 1/4-cup portions of batter onto the skillet. Cook until bubbles form and edges set, flip, and cook until golden brown.
- Serve immediately with butter, more maple syrup, and reserved diced bacon on top.
Notes
For best results, use freshly cooked maple bacon and serve pancakes warm with extra maple syrup and butter.